Rotary Wine Pairing Dinner

The main dish created by Chef Mano Lujan, was wild boar rib and ground elk with garlic mashed potatoes and eight grain rice with duck side dish. This course was paired with the vineyard's 2016 Estate Zinfandel.

The Loop's Local Scene

Nick Smirnoff (NPPA)

Soup was made of a delicious Japanese oxtail and bok choy, and was paired with a 2016 blend of Tannat, Cardigan, and Zinfandel called Tarantula.